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Older post:Rebecca’s Recipe of the Week: A Silky Tomato Sauce
This rich and buttery sauce is loosely based on a classic recipe from Marcella Hazen. The carrot adds a touch of sweetness. This is easy and flavoursome.
Buttery Tomato Sauce
Enough for 4 servings of pasta
Ingredients
1 medium onion
1 large carrot
2 400g tins of tomatoes
5 tablespoons butter
Salt to taste
Preparation
Peel the onion and cut it into 8 pieces. Peel the carrot and cut it into 1-inch lengths.
Melt the butter in a saucepan and then add all the other ingredients, including the liquid from the tomato tins. Add a pinch or two of salt.
Bring to a simmer and adjust heat so that the sauce is simmering very gently. Cook, uncovered, for about 45 minutes. Stir it occasionally to make sure it isn’t sticking at the bottom. The tomatoes should have dissolved into a smooth, thick sauce; you can mash them with the back of a spoon to encourage them. The onion and carrot should be soft and infused with a rich, tomato flavour. Taste it to see if you’d like more salt. Some recipes advise removing the onion and carrot, but I think they’re very tasty and make a nice addition to the meal. Of course, if you’d like a smooth sauce feel free to remove them.
To serve, cook as much pasta as you’d like, and drain it. Then add the pasta to the pan with the sauce and toss them together to blend. Let it cook over low heat for a minute or two to allow the flavours to meld, and then serve.